Arshharan Capsules

Harad is a classical Ayurvedic fruit used for digestive comfort and bowel regularity.

Badi Haritaki fruit extract joins the other ingredients in the oral capsule recipe.

Ginger is a warming rhizome used in Ayurvedic digestive recipes and external massage preparations.

Sunthi rhizome extract joins Haritaki and the other named ingredients in the oral capsule.

Chitrak root is used in Ayurvedic preparations for appetite and digestion, with careful attention to preparation and amount.

Chitrak root extract joins Haritaki, Safed jeera and the other ingredients in the complete oral capsule.

Bael fruit is traditionally described as digestive and astringent. Unripe and ripe fruit have different traditional bowel-related uses, while leaves and roots are separate medicinal materials.

Shown with the plant part or preparation printed on the supplied panel. Check the current pack when comparing versions: leaves, roots, fruits and extracts can have different roles in an Ayurvedic blend.

Pippali is a pungent Ayurvedic botanical used for digestive warmth, respiratory comfort and distinct external preparations.

The label names Pippalimool extract but states unripe fruit pulp. This entry is preserved until the manufacturer confirms the plant part.

Rasanjan commonly refers to a bitter concentrated preparation made from Daruharidra. Published pharmaceutical studies describe concentration of its decoction, sometimes with milk.

Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Ghritkumari is used in traditional digestive preparations, with the exact Aloe material determining its role.

The label lists Aloe extract as Kastha Satva. This specified material joins the other capsule ingredients and is not relabelled as skin gel.

Surana corm is traditionally described as carminative and used in preparations for digestive complaints. The supplied composition names a purified powder.

Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Nishoth root is traditionally described as laxative, purgative and carminative. Herbal preparations use it to promote bowel evacuation in constipation.

Shown with the plant part or preparation printed on the supplied panel. Check the current pack when comparing versions: leaves, roots, fruits and extracts can have different roles in an Ayurvedic blend.

Senna leaf and fruit preparations contain stimulant-laxative constituents that help bowel movement. Specified oral preparations are used for short-term relief of occasional constipation. This established medicinal use concerns leaf or fruit, rather than an unverified root-bark ingredient.

Shown with the plant part or preparation printed on the supplied panel. Check the current pack when comparing versions: leaves, roots, fruits and extracts can have different roles in an Ayurvedic blend.

The name Saunt does not identify the supplied botanical or preparation clearly enough to verify its properties. A specific health benefit cannot be described accurately until the ingredient identity is confirmed.

A named component on the supplied formulation panel. Refer to the current approved label or manufacturer for its exact identity and preparation; the guide preserves the printed name for transparency.

Ajwain fruits have a strong, thyme-like aroma associated with their thymol-rich essential oil. They are traditionally valued as a carminative ingredient for digestive comfort and flatulence.

Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Jeera is a digestive spice valued in Ayurveda for appetite, gas-related discomfort and digestion after meals.

Safed jeera fruit joins Haritaki and the other ingredients in the complete oral capsule.

Coriander fruits contain aromatic oil rich in linalool and contribute a warm, citrus-like flavour. They are also traditionally used as a digestive ingredient.

Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Read this component with the identity, plant part and quantity on this product’s composition panel. General ingredient research is explained separately in its profile.

Shown with the plant part or preparation printed on the supplied panel. Check the current pack when comparing versions: leaves, roots, fruits and extracts can have different roles in an Ayurvedic blend.

Asafoetida is an aromatic gum-resin with a pungent smell and distinctive flavour.

Shown with the plant part or preparation printed on the supplied panel. Check the current pack when comparing versions: leaves, roots, fruits and extracts can have different roles in an Ayurvedic blend.

Giloy satva is a starch-rich preparation obtained from Tinospora cordifolia stems. It has a traditional cooling role in Ayurveda.

Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Triphala combines amla, haritaki and bibhitaki fruits. It is traditionally used in digestive preparations and for bowel regularity.

Shown with the plant part or preparation printed on the supplied panel. Check the current pack when comparing versions: leaves, roots, fruits and extracts can have different roles in an Ayurvedic blend.

The label name Takan does not establish a sufficiently clear chemical, botanical or preparation identity. Without that identification, a specific property or therapeutic benefit cannot be verified. No assumption is made that this component is borax or another similarly named ingredient.

A named component on the supplied formulation panel. Refer to the current approved label or manufacturer for its exact identity and preparation; the guide preserves the printed name for transparency.

Arshkuthar rasa is a named compound preparation rather than a single plant ingredient.

A named component on the supplied formulation panel. Refer to the current approved label or manufacturer for its exact identity and preparation; the guide preserves the printed name for transparency.

Mochras is a gum or resinous exudate associated with the semal tree, Bombax ceiba. It contributes a plant-gum component to traditional preparations.

Contributes the ingredient role highlighted above. The composition panel shows its identity and amount, helping you understand its place alongside the rest of the formula.

Yavkshar is an alkaline preparation traditionally obtained from barley-plant ash. It contributes an ash-derived alkaline component to Ayurvedic formulations.

A processed classical component that forms part of the formula's Ayurvedic character. It is listed alongside the botanicals so customers can see the complete formulation. Follow the approved label and physician's directions.

Bol Parpati is a named compound preparation rather than a single plant ingredient.

A named component on the supplied formulation panel. Refer to the current approved label or manufacturer for its exact identity and preparation; the guide preserves the printed name for transparency.

Excipients support the physical properties of a preparation, such as its shape, texture, taste or consistency. They can act as carriers, fillers, sweeteners or stabilisers; their role is formulation support rather than a separate medicinal benefit.

Formulation helpers contribute structure, carrying, flavour, preservation or stability, depending on the component. These practical roles help keep the preparation consistent and usable.

Preservatives help inhibit unwanted microbial growth and maintain a preparation during its shelf life. Their benefit is formulation stability and protection from contamination; they are supporting ingredients rather than active components with a separate medicinal effect.

Formulation helpers contribute structure, carrying, flavour, preservation or stability, depending on the component. These practical roles help keep the preparation consistent and usable.